Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

Servings: 2 servings
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Low Sodium, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie


Ingredients:

Chili-Rubbed Steaks & Pan Salsa
8 ounces 1/2-inch-thick steaks , such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt , divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes , diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro


Steps:

1: Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.

2: Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.

Nutrition: (Per serving)

Calories - 174
Carbohydrates - 4
Fat - 9
Saturated Fat - 3
Monounsaturated Fat - 4
Protein - 20
Cholesterol - 60
Dietary Fiber - 1
Potassium - 421
Sodium - 336
Nutrition Bonus - Zinc (27 daily value), Vitamin A (20 dv), Vitamin C (15 dv).

Related Links:

  • Turkey & Balsamic Onion Quesadillas
  • More Ultra-Quick & Healthy Dinner Recipes